All F&B needs, along with prices, must be prepared. (NOTE: The menu prices may be from a location different from the group selected venue of not available in the selected venue, but the source of pricing must be identified.) Only one source of menus may be used. If the group is requesting special menus, the group may estimate prices based upon comparable recipes from the same source’s menus.
This is to include menu items, quantities, guarantee numbers, and service style (buffet, plated, hand passed, etc.) that the program needs. This is not just turning in a property’s catering menu. You determine the group needs and quantities and figure total costs (including taxes and service charges). A form is provided for your use.
Purpose: While food may seem like a small matter, it is usually the first or second most expensive item in event planning, so care must be given to its selection, and the intent for which food is provided in each instance.
Examples of past submissions: (NOTE: Past submissions did not necessarily identify the hotel f&b menu used – please do this. Also please include a rationale for why each f&b event was being done.)
